Not to long ago I was in Thousand Oaks and stopped in at Mastro’s. I’ve been there several times, but never to specifically review their Martini. Mastro’s is known for their steaks and excellent service. But that doesn’t necessarily correlate … Continue reading
I found Sir Roger Moore’s thoughts on his Perfect Martini at his twitter feed: @sirrogermoore . For those not on Twitter, here is the article and link: How to make a dry martini the Roger Moore way http://gu.com/p/45kcc/stw I don’t … Continue reading
The Vesper was first described in Ian Flemings 1953 “Casino Royale” as: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon … Continue reading
Don’t forget to check out @shkn_nt_stirred. There are many gin and martini related posts there. Plus a few of my favorite restaurants. 😉
A few more rambling thoughts on “cold” stemware……. We know that smaller things warm up quickly and larger object warm up more slowly. Specifically objects with larger thermal masses warm up more slowly. Usually, but not always, thermal mass correlates … Continue reading
Do you have a preference on stemware? Perhaps you haven’t thought too much about it. Many people’s only desire is a clean stem for their drink. That’s clearly a good start. I do have a preference; I want my Martini … Continue reading
Frozen or chilled with ice water? As I said before, my perfect martini is ice cold. Anything that warms my martini is evil. OK, that may be a bit of hyperbole, but you get the idea. So when I see … Continue reading
This may be the second most discussed question about Martinis. As noted, my preference is a twist; when I drink Bombay. To me the lemon flavors compliment the herbs of Bombay while the saltiness of the olives seems to overpower … Continue reading
A few more thoughts on “Shaken vs. Stirred”….. The most convincing argument I’ve heard in favor of a stirred martini is the silky mouth feel that I mentioned early. The shaken drink tends to be aerated, at least at first, … Continue reading
This is probably the most discussed issue about Martinis. The name on this blog clearly shows you where I stand on this subject. Here are two reasons why. The stirred Martini, when properly executed, has a silky smooth luxurious mouth … Continue reading